Staff Dining Cook - Austin Proper Hotel

Proper Hospitality; Austin (TX); On-site; USD 30,000 - 40,000; Full time

Job summary

Proper Hospitality in Austin is looking for a Staff Dining Cook to prepare meals for hotel staff. This entry-level position requires basic cooking skills and culinary training. You'll work under the direction of the Chef de Partie to ensure quality meal service across all shifts.

The role demands adherence to food safety standards and the ability to engage in a fast-paced environment. Join us for a rewarding culinary experience in a prestigious hotel setting.

Qualifications

• No prior professional kitchen experience required, entry-level candidates are encouraged to apply.
• Fluency in English (verbal and written) is required.
• Basic working knowledge of food safety and sanitation practices.

Responsibilities

• Prepare staff meal menu items according to approved recipes and portion guidelines.
• Set up and maintain cafeteria/buffet stations for all meal periods.
• Maintain compliance with State health regulations and food safety standards.

Skills

Basic cooking skills

Attention to detail

Teamwork

Time management

Education

Culinary training certification

Valid food handling certificate

Tools

Kitchen equipment knowledge

Job description

Situated in Downtown’s Second Street District, Austin Proper Hotel and Residences is an iconic luxury destination just steps from Lady Bird Lake, ACL Live, and the city’s best shopping. With expressive interiors by Kelly Wearstler and culinary concepts by McGuire Moorman Lambert Hospitality, the hotel offers 238 design-forward rooms and suites, a rooftop pool, immersive wellness experiences, and menus built around local farms, vibrant produce, and nutrient-rich ingredients. Wellness, design, and culture, seamlessly woven into every stay.

Staff Dining Cook

Austin Proper Hotel | Culinary

Job Summary

The Staff Dining Cook is an entry‑level culinary position responsible for preparing daily staff meals in a cafeteria/buffet‑style environment. This role requires basic cooking skills, the ability to follow recipes and production schedules, and a commitment to cleanliness and food safety. The Staff Dining Cook works under the direction of the 2nd Floor Chef de Partie to ensure consistent, quality meal service for hotel colleagues across all meal periods. Hours of operation are 7:00 AM – 11:00 PM.

Essential Job Duties and Responsibilities

Food Preparation & Production

• Prepare staff meal menu items according to approved recipes, production schedules, and portion guidelines.
• Cut, portion, and prep meats, vegetables, starches, and other food items as required for buffet service.
• Expand and condense recipes as needed to meet daily headcount and business levels.
• Ensure buffet stations and kitchen work areas are stocked with required tools, equipment, and supplies prior to each meal period.
• Maintain and reference recipe cards, production schedules, and portion guides.
• Assist senior culinary team members with additional prep tasks as directed.
• Participate in training sessions to develop culinary techniques and equipment knowledge.

Buffet Setup & Service

• Set up and maintain cafeteria/buffet stations for all meal periods, ensuring proper presentation, labeling, and temperature compliance.
• Monitor food levels throughout service, replenishing items as needed to ensure continuous availability.
• Maintain hot and cold holding equipment (steam tables, chafing dishes, cold wells) at required temperatures.
• Break down buffet stations at the close of each meal period; properly store, label, date, and rotate all remaining food items.
• Restock depleted supplies and prep items for the next meal period.

Opening & Closing Duties

• Perform opening duties including activating designated equipment (ovens, fryers, steam tables), setting up workstations, and confirming mise en place is complete.
• Inspect cleanliness and functionality of tools, equipment, and workstations at the start of each shift.
• Perform closing duties including turning off equipment not required for the next shift, securing food product, and cleaning and sanitizing work areas.

Sanitation, Safety & Compliance

• Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
• Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly throughout the shift.
• Follow proper food storage, labeling, dating, and rotation procedures (FIFO) at all times.
• Use kitchen equipment only as intended and maintain complete knowledge of safe operating procedures.
• Transport dirty pots, pans, and utensils to designated wash stations.
• Meet with the 2nd Floor Chef de Partie to review daily assignments, anticipated colleague counts, and operational updates.
• Attend pre‑shift briefings and communicate operational needs or concerns to leadership.
• Assist other kitchen areas and departments as needed to ensure optimal service.
• Collaborate cross‑departmentally while demonstrating the Proper Ethos with colleagues.

Education and/or Experience

• No prior professional kitchen experience required; entry‑level candidates are encouraged to apply.
• Certification of culinary training required (culinary school certificate, vocational program, or equivalent).
• Valid food handling certificate required.
• Fluency in English (verbal and written).
• Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division).
• Ability to read, write, and communicate legibly.
• Basic working knowledge of kitchen equipment, food safety, and sanitation practices.

Skills/Specialized Knowledge

• Basic organizational and time‑management skills with the ability to prioritize tasks effectively.
• Attention to detail and accuracy in food preparation, portioning, and presentation.
• Ability to work calmly and efficiently under pressure during peak service periods.
• Strong teamwork and communication skills.
• Flexibility to work varying schedules, including mornings, evenings, weekends, and holidays (hours of operation: 7:00 AM – 11:00 PM).
• Understanding of food quality, portion control, sanitation, and kitchen safety procedures.

Physical Demands

• Ability to stand, walk, and move continuously for extended periods of time.
• Ability to perform repetitive physical motions including bending, twisting, stooping, reaching overhead and below the knees.
• Ability to lift, carry, push, pull, and place objects weighing up to 25–30 pounds without assistance.
• Ability to endure varying physical movements throughout kitchen and hotel work areas.
• Ability to communicate effectively with colleagues and management.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Proper Hospitality is an equal‑opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state‑protected category.

We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.